Preheat oven to 400° F. In a small saucepan, combine the quinoa and water and bring to a boil. Once it reaches a boil, cover and reduce heat to low. Simmer for 15 minutes (all the water should be absorbed). Set quinoa aside to cool. In a large bowl, combine the ginger, garlic, broccoli, edamame beans, 2 tablespoons soy sauce, eggs, panko, flour and quinoa. Stir until well combined. Drizzle the vegetable oil on a baking sheet and use a paper towel to coat the sheet with oil. Using your hands, form small bites (about 2-inch diameters) and place on the baking sheet. Cook for 5 minutes and then flip. Cook for an additional 5 minutes. While the bites are baking, making the dipping sauce by combining 1 tablespoon soy sauce, Greek yogurt and sriracha in a small bowl. Stir until well combined.
Recipe by Natalie Rizzo, MS, RD
